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Jan 9, 2009 07:30 PM

NoName Chicken Broth (moved from Ontario board)

Loblaws is having a push sale of NoName products including tetra packs pf chicken stock. Has anybody tried this product? Is it as good as say the Chinese chicken broth avaiable in cans?
I have always previously used th eNoName version of th eluid bouillon stuff.

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  1. Not sure which Chinese chicken broth you maybe using. I know the ones you see on sale a lot in a case (i think - with a label with some blue on it) has MSG in it. I read the ingredients one time and realized there was MSG in it.

    I've never used the NoName chicken broth product but PC Organic ones aren't bad.

    1. Actually I have seen these cans at the grocery store, and picked them up, but when i read the label i realized there's nothing chicken about them. I left them by the check out.

      1. I pick up $1 sacks of chicken backs from Asian stores, like Soon Lee, to make several liters of rich stock in about an hour of simmering. It's addictive!.

        9 Replies
        1. re: jayt90

          Know of any places downtown where I can find necks and backs cheap? I enjoy making my own stock.

            1. re: mlukan

              Lucky Moose on Dundas east of Spadina usually has them too.

              1. re: mlukan

                Most of the grocery stores in China town on Spadina have these $1 bags as well as the poultry only store on the north side of Dundas two small blocks west of Spadina. The latter clean the fat of the carcases for you too.

                1. re: mlukan

                  The Healthy Butcher on Queen St sells chicken bones, neck/backs.

                2. re: jayt90

                  I love making stock...but the problem for some people (including myself) is storage, if you're making it in batches. If you don't have room for a deep freezer, it's easy to fill up your fridge freezer.

                  I find having a tetra pak of the stuff lying around to be a good thing, for weekday use. I just bought the no name low salt stuff, will see how it works.

                  1. re: grandgourmand

                    If you make your stock without salt or veggies, concentrate it until thick, freeze the gel in small cube trays, and seal it air tight, you can get quite a bit of it into a small freezer.

                    Maybe this will lose me my Chow cred, but my favourite substitution for real stock is the low sodium Campbell's chicken in the tetra pak. To my palate, this is the only one that tastes of chicken. It contains "yeast extract", which translates as glutamate flavour enhancers, and dextrose, but it tastes much better than using plain water.

                    The Swanson tetra pak (made by Campbell's) is supposedly better, but I've only seen canned Swanson products in the GTA.

                    I've found the "regular salt" Campbell's much too salty. I've tried every organic brand I've encountered, but haven't found any of them satisfactory. The Campbell's and Loblaw products, for example, are more vegetal than chicken-y.

                    I have yet to taste a packaged beef or vegetable product that I've found edible - the veggie stocks are especially gross - but I've found many uses for that boxed chicken stuff.

                    1. re: embee

                      My tetra-pak-chicken-broth of choice is PC Organics. I think Wolfgang Puck's organic beef broth is the best beef broth on the market; it's really quite palatable. I can't stomach any of the vegetable broths -- too strongly flavoured, and the colours! Ugh!

                3. I don't mind the Campbell's tetra-pack stocks (control salt by getting the lower-sodium ones) when I'm in a pinch, though like others I make a lot of different stocks from scratch. They also have an organic chicken one which is good as well. I find it doesn't hurt to have a couple on hand in case I really need them. I haven't tried the no name brand.

                  Even the Campbell's canned chicken brother has Chinese characters on it, so I'm not sure which brand you're referring to.

                  1. The $1. sacks of necks and backs from Asian markets have been ideal for me. I used to save chicken parts and carcasses in the freezer, but I get better results, including a full flavored gel, with the $1 sacks. The bones have quite a bit of meat on them, as the chicken parts are prepared with cleavers.

                    I have never seen a gelled stock from a carcass, or tetra pack or a can. I have learned that I have to make the stock fresh, same day as the scraps are purchased, and that I should not add too much water, say, no more than 1/2" above the level of the bones and vegs. I use a sprinkle of salt, not enough to be noticeable.

                    6 Replies
                    1. re: jayt90

                      The current issue of CI suggests using sauteed ground chicken and boxed chicken broth to make stock. I haven't tried this yet, but the idea makes sense.

                      Although I've never seen canned or boxed stock gel, I've often made gelled stock using a carcass.

                      1. re: embee

                        It does make sense. When I make Bolognese sauce or chili, I use ground dark meat turkey, brown it really, really well before deglazing, and you'd be hard-pressed to realize that you're not eating beef.

                        1. re: embee

                          I've used the CI method twice so far and have found it does a great job of adding flavour to boxed stock quickly. If I had the time (or the foresight to buy the $1 bags) I'd prefer to make my own stock, but the CI method produces very flavourful stock in about an hour.

                          The one thing that doesn't make much sense to me is their advice not to brown the ground chicken before adding the stock. They say instead just to saute the ground chicken until it loses its pink colour. But since browning adds flavour, I'm not sure why you wouldn't want to go ahead and let it go a little longer. Perhaps next time.

                          1. re: tbonetak

                            I broke down and bought four tetra paks of th eNoName Chicken Broth. Ther eis no MSG listed and chicken is a bit far down on the lkist, but it was LESS than half the price of th eCampbells tetrapak of th e same product.
                            Is there a difference between Broth and Stock?

                            1. re: Danybear

                              There is in "cuisine", but there is no difference with those boxes. However, they don't taste at all alike.

                              1. re: embee

                                Got to try the NoName Stock today in spinach and mushroom soup. A very pronounced roasted chicken flavour. But good tasting. Now will ahve to try th ehiher priced versions to see if I am missing anything.